This gingerbread has more ingredients than you probably want to deal with on a weeknight; reserve it for a Sunday baking event so you can enjoy it the rest of the week.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. Beat the butter in a large bowl with a mixer at high speed for 30 seconds. Add the sugar, fresh ginger, and molasses, and beat 1 minute. Add the egg and vanilla; beat until combined.

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  • Combine the flour and the next 6 ingredients (through baking soda) in a large bowl, and stir with a whisk. Stir in the cranberries and nuts (if using). Add the flour mixture and buttermilk alternately to the butter mixture (beginning and ending with the flour mixture). Stir until just combined.

  • Pour the batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake for 1 hour and 15 minutes, or until a wooden pick inserted into the center comes out clean. Cool in the pan 15 minutes on a wire rack. Remove from the pan, and cool completely on the rack.

Nutrition Facts

279 calories; fat 12g; saturated fat 5g; mono fat 3g; poly fat 3g; protein 5g; fiber 3g; cholesterol 42mg; iron 2mg; sodium 245mg.